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Popovers!
I just made popovers for the first time in probably 20 years. We ate them with cream cheese and lingonberry jam, and they were amazing. pic.twitter.com/sRHDPQUKPe
— Melissa McEwan (@Shakestweetz) June 10, 2018
And most importantly, four: Never open that oven door to check on them while they're cooking!
— Melissa McEwan (@Shakestweetz) June 10, 2018
Preheat oven to 425. Melt butter. Use half of butter to generously grease tins. Whisk eggs. Whisk in milk, salt, other half of melted butter. Slowly add flour, continually whisking into a smooth, thin batter. Put pan in oven for 2 minutes. Remove & pour batter into tins, halfway.
— Melissa McEwan (@Shakestweetz) June 10, 2018
But, as I mentioned earlier, the batter does. So it's better to set aside the batter for a day or two then it is to try to keep leftover popovers. 🙂
— Melissa McEwan (@Shakestweetz) June 10, 2018
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